87 Fewer Calories
7 g Less Fat
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup plain 0% Greek yogurt
1/2 cup canola oil
2 large eggs
2 teaspoons vanilla extract
2 cups shredded zucchini
1 Granny Smith apple, grated
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
Preheat the oven to 325°F. Spray two 8 1/2 x 4 1/2-inch loaf pans with nonstick spray.
Whisk the all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, salt, and baking soda together in a large bowl. Whisk the yogurt, oil, eggs, and vanilla, together in a medium bowl. Add the yogurt mixture to the flour mixture; stir just until the flour mixture is moistened. Stir in the zucchini, apple, chocolate chips, and pecans just until combined.
Divide the batter evenly among the pans. Bake until a toothpick inserted into the center out clean, about 1 hour10 minutes. Let cool in the pans on a rack 10 minutes. Remove from pans and cool completely on the rack.
194 Cal; 4 g Protein; 8 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 29 g Carb; 2 g Fiber; 16 g Sugar; 44 mg Calcium; 1 mg Iron; 99 mg Sodium; 21 mg Cholesterol
Original Recipe by Paula Deen: Chocolate Chip Zucchini Bread
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Servings: 2 loaves, 12 servings per loaf
Prep Time: 25 min
Cook Time: 1 hour 10 min
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